It’s the best of both worlds with these tacos! You’ll get both a hard and soft shell packed with seasoned mushrooms and quinoa.

Mushroom & Quinoa Double Decker Tacos

Prep: 10 minutes
Cook: 20 minutes
Serves: 8

  • 1/2 cup dry quinoa, rinsed and drained
  • 2 tablespoons Our Family® Canola Oil
  • 2 packages (8 ounces each) sliced Our Family® Baby Bella Mushrooms
  • 1/2 (1.25-ounce) package Our Family® Reduced Sodium Taco Seasoning
  • 1 can (16 ounces) Our Family® Vegetarian Refried Bean
  • 8 Our Family® Soft Taco Style Flour Tortillas
  • 8 crunchy taco shells
  • 1 cup Our Family® Taco Blend Shredded Cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped yellow onion
  • Our Family® Sour Cream and/or Our Family® Medium Taco Sauce for serving (optional)
  1. Prepare quinoa as label directs. Makes about 1 cup.
  2. In large skillet, heat oil over medium-high heat. Add mushrooms and taco seasoning; cook 5 minutes or until browned, stirring frequently. Add 1/2 cup water; cook 5 minutes or until liquid is absorbed, stirring occasionally. Transfer mushrooms to large bowl; stir in quinoa.
  3. In same skillet, stir beans and 1/4 cup warm water; cover and cook over low heat 3 minutes or until heated through, stirring occasionally.
  4. Place flour tortillas on work surface; spread with bean mixture. Place 1 crispy taco shell in center of each flour tortilla; press sides of flour tortilla to adhere with beans. Fill layered taco shells with mushroom mixture; top with cheese, lettuce, tomato and onion.
  5. Serve tacos with taco sauce and sour cream, if desired.

Approximate nutritional values per serving (1 taco): 349 Calories, 14g Fat, 5g Saturated Fat, 13mg Cholesterol, 775mg Sodium, 43g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

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